Pastry filling formulation and process

ABSTRACT

A pastry filling formulation and pastry food products including the pastry filling formulation are described having a freeze thaw stable thermoreversible gel with other ingredients including, but are not limited to, water, a sweetening agent, and one or more fruit additives (e.g., fruit flavor, fruit coloring, fruit puree, etc.). The freeze thaw stable thermoreversible gel permits the pastry filling to retain water during the thawing process from a frozen state.

CROSS-REFERENCE TO RELATED APPLICATIONS

The present application claims the benefit under 35 U.S.C. § 119(e) ofU.S. Provisional Application Ser. No. 63/019,638, entitled PASTRYFILLING FORMULATION AND PROCESS, filed May 4, 2020. U.S. ProvisionalApplication Ser. No. 63/019,638 is hereby incorporated by reference inits entirety.

BACKGROUND

Pastry food products are very popular for consumers. In particular,pastries provide consumers with options for sweet or savory foodproducts available at varying temperatures, with cold or hot pastriesoften desired. For example, pastries can include pies having a crustthat lines a dish or pan and is filled with sweet (e.g., fruit-based) orsavory (e.g., protein-based) ingredients. However, ingredients used forstorage of ready to eat (RTE) pastry products can limit storage options,and such ingredients can directly influence mouthfeel and flavorprofiles of the food products for consumers differently based on a givenfood storage option.

SUMMARY

This Summary is provided to introduce a selection of concepts in asimplified form that are further described below in the DetailedDescription. This Summary is not intended to identify key and/oressential features of the claimed subject matter. Also, this Summary isnot intended to limit the scope of the claimed subject matter in anymanner.

Aspects of the disclosure pertain to a pastry filling formulation and aprocess for making the same. In an embodiment, a pastry fillingformulation includes a freeze thaw stable thermoreversible gel incombination with ingredients for application to a pastry shell. Theingredients can include, but are not limited to, water, a sweeteningagent, starch, salt, a food grade acid, and one or more fruit additives(e.g., fruit flavor, fruit coloring, fruit puree, etc.). The pastryfilling formulation can be combined with fruit pieces applied to thepastry shell to permit the pastry filling formulation to set about thefruit pieces to provide a food product suitable for frozen storage andsubsequent thawing (e.g., to a refrigerated temperature) withoutsubstantial syneresis of the pastry filling prior to consumption.

In an embodiment, a method for producing a pastry filling formulationincludes combining dried filling ingredients with liquid ingredients ina liquefier blender to provide an initial filling slurry. The driedfilling ingredients can include a sweetening agent, a combination ofgums configured to provide a freeze thaw stable thermoreversible gel inthe pastry filling, starch, and salt. The liquid ingredients can includewater and a food grade color component. The method also includesintroducing a fruit additive and water to the initial filling slurry andcooking the mixture at an elevated temperature to permit the freeze thawstable thermoreversible gel to bloom. The method further includesintroducing a food grade acid and additional sweetening agent at theelevated temperature to provide a gel filling. The gel filling is cooledto a second temperature above room temperature and a natural fruitflavoring is introduced to produce the pastry filling formulation.

In an embodiment, the pastry filling formulation is combined withadditional components to provide a chilled pastry having fruitcomponents for frozen storage and chilled consumption. For example, afruit component is introduced to a baked pastry shell and the pastryfilling formulation is deposited onto the frozen fruit component withinthe baked pastry shell to provide a filled pastry shell. The methodfurther includes introducing a whipped topping component onto thesurface of the filled pastry shell, such as following a cooling step, toprovide a finished pastry. The finished pastry can then be frozen andpackaged for distribution to consumers.

DRAWINGS

The detailed description is described with reference to the accompanyingfigures.

FIG. 1 is a flow diagram illustrating a method for producing a pastryfilling formulation in accordance with example implementations of thepresent disclosure.

FIG. 2 is a flow diagram illustrating a method for producing a pastryfood product in accordance with example implementations of the presentdisclosure.

FIG. 3 is a flow diagram illustrating a method for producing a pastryfood product in accordance with example implementations of the presentdisclosure.

DETAILED DESCRIPTION

Features of the detailed description can be embodied in many differentforms and should not be construed as limited to the combinations setforth herein; rather, these combinations are provided so that thisdisclosure will be thorough and complete, and will fully convey thescope. Among other things, the features of the disclosure can beembodied as formulations, food products, and methods of preparationthereof. The following detailed description is, therefore, not to betaken in a limiting sense.

Pastry food products can include sweet and/or savory food portionssupported within a pastry shell by a filling. For example, fruit piescan include one or more varieties of fruit pieces, slices, chunks, orthe like, supported within a pie crust by a pie filling. The filling canprovide structure and body to the pastry during storage and consumption.The filling also contributes to the mouthfeel of the pastry, where theconsistency of the filling can depend on storage and consumptionconditions of the pastry. For example, for room temperature or chilledpastry food products, the filling can provide a gelatin-like mouthfeelwith flavors and textures to support the taste, texture, and mouthfeelof the sweet or savory food portions added to the pastry. A diverseassortment of food products can be obtained by varying thecharacteristics of the pastry shell, filling, and added food portions.For example, a diverse assortment of pies can be achieved by varying thecharacteristics of the pie crust, pie filling, and added sweet foodportions, savory food portions, and combinations thereof.

Pastry food products are available to consumers in a variety ofpackaging and storage options. For example, pastry food products can beprovided as a room temperature product, a refrigerated or otherwisecooled product, a frozen food product, and the like. The storageconditions of the pastry can directly influence an eating experience ofa consumer of the food product. For instance, pastry food products areoften consumed in chilled or room temperature states to provide familiarmouthfeel and texture experiences for the consumer. When a pastry foodproduct is stored in a frozen state, such as to provide an increasedduration of food-safe storage as compared to refrigerated or roomtemperature storage, the pastry food product is traditionally permittedto warm to a chilled or room temperature prior to consumption. However,such transition between frozen and chilled or room temperature statesnegatively influences many traditional pastry fillings. For instance,gelatin provides many consumer-desirable traits for chilled and roomtemperature pastry food products, however gelatin proteins can break orotherwise deform during the freeze/thaw process, inhibiting the abilityof the gelatin to retain water or other liquids within a pastry filling.The water therefore weeps out of the pastry filling and into the pastrycrust or otherwise separates within the pastry, leading to poormouthfeel and texture of the product, and ultimately resulting in anegative consumer eating experience.

Additionally, traditional pastry fillings can include negativeattributes during commercial preparation and handling of the fillings.For instance, gelatin-based pastry fillings can conform to a water-likeconsistency or otherwise have a low viscosity during introduction of thefilling to a pastry crust. Commercial filling equipment can be utilizedto fill the pastry crust with the filling, such as onto food portions(e.g., fruit pieces) present in the pastry crust. The low viscosity ofthe gelatin-based pastry fillings can lead to splashing of the fillingduring the fill process when introduced into the pastry crust and duringtransition of the filling equipment to fill a next pastry crust as aresult of carryover of the gelatin-based pastry fillings on and withinhead structures of the commercial filling equipment. Such splashing canlead to defective food products (e.g., with an improper amount offilling present), hazardous production facilities (e.g., due to thepresence of fluid from food products on and around equipment), reducedthroughput of food products through a commercial production facility(e.g., due to increased sanitation or cleaning operations), and thelike.

Pastry filling formulations and pastry food products having uniquecombinations of features are provided herein. For example, pastryfilling formulations are described, where the pastry fillingformulations include a freeze thaw stable thermoreversible gel havingconsumer-preferable organoleptic qualities (e.g., mouthfeel, texture,etc.), where the freeze thaw stable thermoreversible gel is structuredto retain water and other liquids within the pastry filling following afreeze/thaw cycle rather than allowing the water to weep out of thepastry filling. Additionally, the pastry filling formulations includecharacteristics that provide enhanced commercial-scale preparation ofthe pastry filling and associated pastry food products. For example, thepastry filling formulations can maintain a viscosity during a hot-fillprocess that is higher than gelatin-based filling compositions toprevent substantial splashing of the filling during introduction to apastry crust and to prevent significant carryover of filling compositionon filling heads of commercial filling equipment.

Aspects of the disclosure pertaining to pastry filling formulations areprovided below. Example pastry food products and methods of preparationof pastry filling formulations and pastry food products are alsoprovided herein. While particular examples herein are directed to pastryfilling formulations including strawberries and strawberry flavors, itis noted that other or additional fruits, vegetables, nuts, seeds,and/or proteins can be utilized to produce similar pastry fillingformulations and pastry food products generally described herein,including but not limited to, apples, blueberries, cherries,raspberries, cranberries, blackberries, boysenberries, peaches,apricots, pears, raisins, limes, lemons, rhubarbs, kiwis, bananas, andthe like.

I. INGREDIENTS OF THE PASTRY FILLING

The pastry filling formulation includes several ingredients. Theseingredients can have a synergistic effect on the formulation as a whole.For example, the ingredients can form a freeze thaw stablethermoreversible gel during processing which can maintain cellularstructure during freeze and thaw processes (e.g., during frozen storageand subsequent thawing to refrigerated or room temperatures) to retainwater and other liquids during and subsequent to the thawing process.The ingredients of the pastry formulation also impart consumer-desirableorganoleptic properties to the pastry filling typically associated witha gelatin-based filling composition while also maintaining propertiesdesirable for industrial processing including, but not limited to,improved safety and throughput by avoiding splashing of filling duringintroduction of the filling to multiple pastry crusts. In general, thepastry filling formulation includes ingredients to provide the freezethaw stable thermoreversible gel and to provide flavor and texturecharacteristics to the pastry filling, as described further herein. Thepastry filling formulation can include additional ingredients,including, but not limited to, additives to maintain shelf life, toprovide decoration or aesthetics, and the like.

A. Gums

The pastry filling formulation includes a blend of different gums tofacilitate formation of a freeze thaw stable thermoreversible gel duringprocessing of the filling. In various aspects, the gums contributestructure in the pastry filling formulation to build viscosity at warmertemperatures, allowing the freeze thaw stable thermoreversible gel toset at warmer temperatures as compared to gelatin-based fillingcompositions, while maintaining a glossy or transparent appearance. Invarious aspects, the pastry filling formulation begins to set at about130° F. whereas gelatin-based fillings begin to set at about 60° F. Suchwarmer setting conditions permit pastry food products of the presentdisclosure to set at higher temperatures, and can remain in a set statewith a translucent and glossy appearance during processing withoutintermittent chilling steps to reset the gel. The gums also contributestructure in the pastry filling formulation to prevent syneresis of thefilling during thawing from a frozen state, which permits the filling toretain water within the filling as opposed to watering out duringthawing from a frozen state. The gums further contribute structure inthe pastry filling formulation to provide elasticity and a gelatin-liketexture to the filling. The gums can include, but are not limited to,xanthan gum, locust bean gum, and guar gum. In one aspect, the pastryfilling formulation includes a weight ratio of a first gum (e.g.,xanthan gum, locust bean gum, guar gum) to a second gum differing fromthe first gum (e.g., a different one of xanthan gum, locust bean gum,and guar gum) from about 60 to about 40 first gum to about 40 to about60 second gum (e.g., 60-40 first gum : 40-60 second gum). In anotheraspect, the weight ratio of first gum to second gum can be from about 30to about 70 first gum to about 70 to about 30 second gum. For example,the weight ratio of first gum to second gum can be from about 30, 32,34, 36, 38, 40, 42, 44, 46, 48, 50, 52, 54, 56, 58, 60, 62, 64, 66, 68,and 70 first gum to about 70, 68, 66, 64, 62, 60, 58, 56, 54, 52, 50,48, 46, 44, 42, 40, 38, 36, 34, 32, and 30 second gum.

In an aspect, the pastry filling formulation includes equal portions byweight of locust bean gum and xanthan gum. Locust bean gum and xanthangum interact in the pastry filling formulation to form a stronger gelthan either gum individually in the ability to bind free water.Additionally, the gel formed with use of locust bean gum and xanthan gumis thermoreversible, such as being able to reform into a gel structureif cooled and reheated.

The pastry filling formulation includes the blend of different gums inan amount to facilitate formation of a freeze thaw stablethermoreversible gel during processing of the filling. In an aspect, theblend can include a first gum in a weight percentage of total content ofthe pastry filling from about 0.055% to about 0.125%. For example, theweight percentage of the first gum in the pastry filling formulation canbe from about 0.055%, 0.060%, 0.065%, 0.070%, 0.075%, 0.080%, 0.085%,0.090%, 0.095%, 0.100%, 0.105%, 0.110%, 0.115%, 0.120%, and 0.125% toabout 0.055%, 0.060%, 0.065%, 0.070%, 0.075%, 0.080%, 0.085%, 0.090%,0.095%, 0.100%, 0.105%, 0.110%, 0.115%, 0.120%, and 0.125%. In anaspect, the blend can additionally include a second gum in a weightpercentage of total content of the pastry filling from about 0.055% toabout 0.125%. For example, the weight percentage of the second gum inthe pastry filling formulation can be from about 0.055%, 0.060%, 0.065%,0.070%, 0.075%, 0.080%, 0.085%, 0.090%, 0.095%, 0.100%, 0.105%, 0.110%,0.115%, 0.120%, and 0.125% to about 0.055%, 0.060%, 0.065%, 0.070%,0.075%, 0.080%, 0.085%, 0.090%, 0.095%, 0.100%, 0.105%, 0.110%, 0.115%,0.120%, and 0.125%. The amount of gums in the pastry filling formulationcan facilitate a gelatin-like perception in the filling without havingany gelatin present in the filling (e.g., due to the inability of thegelatin to remain stable and retain water during a freeze-thaw cycle).Additionally, the amount of gums in the pastry filling formulation canfacilitate a firm setting of the pastry filling to maintain a cleanslice, such as when a pastry food product is portioned into pieces(e.g., slices) for consumption.

B. Starch

The pastry filling formulation includes a starch to assist the blend ofgums in formation of the freeze thaw stable thermoreversible gel duringprocessing of the filling. The starch can include, but is not limitedto, corn starch, modified corn starch, waxy corn starch, tapioca starch,or another starch suitable to provide the processing benefits forconsumer scale or commercial scale described herein. The starch can alsofacilitate preparation of the freeze thaw stable thermoreversible gelhaving desirable organoleptic traits. For example, the starch cancontribute to providing a desired consumer mouthfeel during consumption(e.g., providing a melt-in-mouth texture), such as an experiencetypically associated with a gelatin-based pastry, but without includinggelatin. In an aspect, the starch can assist the blend of gums inproviding a firm setting of the pastry filling while maintain astructure that is not perceived as brittle or overly elastic or stringy.The combination of the starch and blend of gums create a unique pastryfilling that is substantially translucent while simultaneously retainingcolor, flavor, and water during freeze-thaw cycles. In one aspect, thepastry filling formulation includes the starch in a weight percentage ofthe pastry filling formulation from about 3.0% to about 4.5%. In anotheraspect, the pastry filling formulation includes waxy corn starch in aweight percentage of the pastry filling formulation from about 3.0% toabout 4.5%. For example, the weight percentage of the waxy corn starchin the pastry filling formulation can be from about 3.0%, 3.1%, 3.2%,3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9%, 4.0%, 4.1%, 4.2%, 4.3%, 4.4%,and 4.5% to about 3.0%, 3.1%, 3.2%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%,3.9%, 4.0%, 4.1%, 4.2%, 4.3%, 4.4%, and 4.5%.

C. Sweetening Agent

The pastry filling formulation includes a sweetening agent, such asgranulated sugar, liquid sugar, corn syrup, and the like. The sweeteningagent can provide sweetness and flavor to the pastry filling.Additionally, the sweetening agent can assist in controlling the flow offree water in the pastry filling and contributes to providing afavorable viscosity during commercial processing of the pastry fillingformulation. Further, a granulated sweetening agent (e.g., granulatedcane sugar) can assist with dissolution of the blend of gums into waterduring preparation of the freeze thaw stable thermoreversible gel. Inone aspect, the pastry filling formulation includes the sweetening agentin a weight percentage of the pastry filling formulation from about 30%to about 40%. In another aspect, the pastry filling formulation includesgranulated sugar in a weight percentage of the pastry fillingformulation from about 30% to about 40%. For example, the weightpercentage of the granulated sugar in the pastry filling formulation canbe from about 30%, 30.5%, 31%, 31.5%, 32%, 32.5%, 33%, 33.5%, 34%,34.5%, 35%, 35.5%, 36%, 36.5%, 37%, 37.5%, 38%, 39.5%, and 40% to about30%, 30.5%, 31%, 31.5%, 32%, 32.5%, 33%, 33.5%, 34%, 34.5%, 35%, 35.5%,36%, 36.5%, 37%, 37.5%, 38%, 39.5%, and 40%.

D. Food Grade Acid

The pastry filling formulation includes a food grade acid, such ascitric acid, malic acid, tartaric acid, and the like. The food gradeacid can decrease the pH of the pastry filling formulation, which canenhance the flavor and coloration of the filling. For example, citricacid can be added to brighten coloration of added fruit portions toprovide a bright color and a fresh flavor. In one aspect, the pastryfilling formulation includes the food grade acid in a weight percentageof the pastry filling formulation from about 0.35% to about 0.50%. Inanother aspect, the pastry filling formulation includes citric acid in aweight percentage of the pastry filling formulation from about 0.35% toabout 0.50%. For example, the weight percentage of citric acid in thepastry filling formulation can be from about 0.35%, 0.36%, 0.37%, 0.38%,0.39%, 0.40%, 0.41%, 0.42%, 0.43%, 0.44%, 0.45%, 0.46%, 0.47%, 0.48%,0.49%, and 0.50% to about 0.35%, 0.36%, 0.37%, 0.38%, 0.39%, 0.40%,0.41%, 0.42%, 0.43%, 0.44%, 0.45%, 0.46%, 0.47%, 0.48%, 0.49%, and0.50%.

D. Salt

The pastry filling formulation includes a salt, such as a granulatedsalt. The salt can serve as a flavor enhancer of the filling. The saltalso facilitates controlling free water in the pastry filling during thefreeze-thaw cycle. The salt can include various types (e.g., sea salt,kosher salt, rock salt, and the like) and sizes (e.g., finely groundsalt, flour-cut salt, pulverized salt, and the like) of salts. In oneaspect, the pastry filling formulation includes the salt in a weightpercentage of the pastry filling formulation from about 0.10% to about0.30%. For example, the weight percentage of salt in the pastry fillingformulation can be from about 0.10%, 0.11%, 0.12%, 0.13%, 0.14%, 0.15%,0.16%, 0.17%, 0.18%, 0.19%, 0.20%, 0.21%, 0.22%, 0.23%, 0.24%, 0.25%,0.26%, 0.27%, 0.28%, 0.29%, and 0.30% to about 0.10%, 0.11%, 0.12%,0.13%, 0.14%, 0.15%, 0.16%, 0.17%, 0.18%, 0.19%, 0.20%, 0.21%, 0.22%,0.23%, 0.24%, 0.25%, 0.26%, 0.27%, 0.28%, 0.29%, and 0.30%.

E. Flavors, Colors, and Other Ingredients

The pastry filling formulation can include a variety of ingredients toprovide for a diverse assortment of flavor and color combinations, whichdepend on the desired end pastry food product. For example, the pastryfilling formulation can include, but is not limited to, food grade coloradditives, food grade flavor additives, fruit portions, vegetableportions, and the like, individually or in combination. In an aspect,the pastry filling formulation includes a fruit portion in a weightpercentage of the pastry filling formulation from about 5% to about 15%.In another aspect, the pastry filling formulation includes strawberryfruit portions (e.g., frozen, sliced, puree, etc.) in a weightpercentage of the pastry filling formulation from about 5% to about 15%.For example, the weight percentage of strawberry fruit portions in thepastry filling formulation can be from about 5%, 5.5%, 6%, 6.5%, 7%,7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%,13.5%, 14%, 14.5%, and 15% to about 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%,8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%,14.5%, and 15%.

The pastry filling formulation can include food grade flavor and coloradditives to provide a consistent flavor and color across multiplecommercial batches of the pastry filling. For instance, when strawberrypastry filling is being produced with commercial food productionfacilities, the composition of strawberries received to produce multiplecommercial batches can vary depending on the harvest season, berry farmlocation, berry farm soil conditions, berry farm weather conditions, andother factors. Natural or artificial strawberry flavor and coloradditives can be added during production of the pastry filling toprovide uniformity between batches. In an aspect, the pastry fillingformulation includes food grade coloring (e.g., natural red coloring) ina weight percentage of the pastry filling formulation from about 0.0050%to about 0.0060%. For example, the weight percentage of food gradecoloring in the pastry filling formulation can be from about 0.0050%,0.0051%, 0.0052%, 0.0053%, 0.0054%, 0.0055%, 0.0056%, 0.0057%, 0.0058%,0.0059%, and 0.0060% to about 0.0050%, 0.0051%, 0.0052%, 0.0053%,0.0054%, 0.0055%, 0.0056%, 0.0057%, 0.0058%, 0.0059%, and 0.0060%. In anaspect, the pastry filling formulation includes food grade flavoring(e.g., natural strawberry flavor) in a weight percentage of the pastryfilling formulation from about 0.045% to about 0.060%. For example, theweight percentage of food grade coloring in the pastry fillingformulation can be from about 0.045%, 0.046%, 0.047%, 0.048%, 0.049%,0.050%, 0.051%, 0.052%, 0.053%, 0.054%, 0.055%, 0.056%, 0.057%, 0.058%,0.059%, and 0.060% to about 0.045%, 0.046%, 0.047%, 0.048%, 0.049%,0.050%, 0.051%, 0.052%, 0.053%, 0.054%, 0.055%, 0.056%, 0.057%, 0.058%,0.059%, and 0.060%.

F. Water

The pastry filling formulation includes water as a base for the filling.The water also imparts translucent characteristics to the filling onceset. In an aspect, the pastry filling formulation includes water in aweight percentage of the pastry filling formulation from about 40% toabout 60%. In another aspect, the pastry filling formulation includeswater in a weight percentage of the pastry filling formulation fromabout 45% to about 55%. For example, the weight percentage of water inthe pastry filling formulation can be from about 45%, 45.5%, 46%, 46.5%,47%, 47.5%, 48%, 48.5%, 49%, 49.5%, 50%, 50.5%, 51%, 51.5%, 52%, 52.5%,53%, 53.5%, 54%, 54.5%, and 55% to about 45%, 45.5%, 46%, 46.5%, 47%,47.5%, 48%, 48.5%, 49%, 49.5%, 50%, 50.5%, 51%, 51.5%, 52%, 52.5%, 53%,53.5%, 54%, 54.5%, and 55%.

II. ADDITIONAL INGREDIENTS FOR A PASTRY FOOD PRODUCT

The pastry filling formulation can be added to additional ingredients toproduce a pastry food product. The additional ingredients depend on thedesired end pastry food product, and can include, but are not limitedto, a pastry crust, fruit portions, vegetable portions, whippedtoppings, cream toppings, chocolate syrups, caramel syrups, seasonings,spices, and the like, individually or in combination. For example, astrawberry fruit pie can include a pie crust with strawberries includedwithin the pie crust with the pastry filling formulation introducedwithin the pie crust. A whipped topping can be introduced to at least aportion of the surface of the pastry filling to provide a finishedstrawberry pie suitable for frozen storage with stability in waterretention, texture, mouthfeel, and flavor following thawing from afrozen state to a refrigerated state prior to consumption.

III. PASTRY FILLING PRODUCTION PROCESS

Referring to FIG. 1, a process 100 is shown for producing a pastryfilling. The process 100 includes introducing dry filling ingredientsand liquid ingredients to a blender and blending the ingredients toprovide an initial filling slurry in operation 102. The blender caninclude a liquefier blender to mix the ingredients for a first duration.For example, in an aspect, the liquefier blender mixes the dry fillingingredients and liquid ingredients for approximately five minutes toprovide the initial filling slurry. The dry filling ingredients caninclude, but are not limited to, a sweetening agent, a combination ofgums configured to provide a freeze thaw stable thermoreversible gel inthe pastry filling, starch, and salt. The dry ingredients are introducedin amounts to provide the weight percentage in the pastry fillingformulation described herein. In an aspect, the sweetening agent isintroduced in multiple steps of the process 100. For example, for theinitial filling slurry, granulated sugar is introduced in an amount toprovide about 13.8% by weight of the pastry filling formulation.Additional sugar is introduced later during the process 100 to bring thetotal amount of sugar present in the pastry filling formulation to aweight percentage from about 30% to about 40%. The liquid ingredientscan include water and a food grade color component (e.g., naturalstrawberry coloring). In an aspect, water is introduced in multiplesteps of the process 100. For example, for the initial filling slurry,water is introduced in an amount to provide from about 20% to about 30%by weight of the pastry filling formulation.

The process 100 then proceeds to operation 104 where the initial fillingslurry is introduced to a heating vessel to cook the initial fillingslurry with additional ingredients. For example, the initial fillingslurry can be transferred to a kettle cooker having an agitator, wherestrawberry portions (e.g., strawberry puree) and water are introduced.In an aspect, water is introduced in an amount to provide from about 20%to about 30% by weight of the pastry filling formulation. In an aspect,the heating vessel operates at a temperature from about 175° F. to about195° F. For example, the kettle cooker can be operated at a temperatureof about 185° F. with low agitation active. The operation 104 can alsoinclude holding the mixture within the heating vessel for a duration topermit the gums/starch to bloom. For example, the kettle cooker can holdthe mixture for about five minutes to allow the starch and blend of gumscombination to bloom. In an aspect, during the blooming process, theheating vessel is brought to a temperature less than the initial cookingtemperature, or is otherwise permitted to cool during blooming.Following blooming, the kettle cooker is then heated back to the initialcooking temperature (e.g., 185° F.) and citric acid and sugar are addedin operation 106 to provide a color-brightened mixture. The amount ofsugar added in operation 106 brings the total amount of sugar present inthe pastry filling formulation to a weight percentage from about 30% toabout 40%. For example, for aspects where about 13.8% by weight of thepastry filling formulation of sugar is added during operation 102, theamount of sugar added in operation 106 is about 21.7% by weight of thepastry filling formulation.

The process 100 then proceeds to operation 108 where thecolor-brightened mixture is cooled and a flavoring agent is introducedto provide the pastry filling. In an aspect, the color-brightenedmixture is cooled to a temperature in a range from about 150° F. toabout 170° F. and strawberry flavoring is introduced. In an aspect, thekettle cooker is cooled to a temperature of about 160° F. and naturalstrawberry flavoring is introduced. Adding strawberry flavoring towardthe end of the pastry filling formulation process can maintain theintensity of flavor as opposed to adding the flavoring prior to cookingsteps, where the flavoring can lose intensity of flavor or break down instructure during or following the period of heating or cooking.Following addition of the strawberry flavoring, a base pastry filling isprepared and maintained in a substantially fluid state for storage orsales (e.g., introduced to large volume storage vessel or transportvessel, introduced to individual storage containers, or the like), orfor introduction to additional food product ingredients to provide avariety of food products.

In an aspect, the process 100 includes additional operational steps tointroduce the pastry filling to other ingredients to provide a pastryfood product. For example, referring to FIG. 2, a process 200 is shownfor producing a pastry food product, such as a fruit pie. The process200 generally includes operations 102, 104, 106, and 108 described withrespect to FIG. 1. The process 200 further includes introducing thepastry filling and additional fruit portions to a pastry crust inoperation 202. In an aspect, frozen strawberry pieces are introduced tothe interior volume of a baked pastry crust and the pastry filling isdeposited on top of the frozen strawberry pieces. For example, thefrozen strawberry pieces can include IQF (individually quick-frozen)sliced strawberries. Alternatively or additionally, additional fruitportions are added in operation 104 (e.g., shown in process 300 of FIG.3) to provide a pastry filling having additional fruit portions that canbe deposited into the pastry crust. For example, the additional fruitpieces can include frozen strawberry pieces (e.g., IQF slicedstrawberries) added to the mixture within the heating vessel duringoperation 104. In an aspect, the additional fruit pieces are addedfollowing during or subsequent to the blooming process of the mixture.

In an aspect, the pastry filling is deposited at an elevated temperaturethat exceeds ambient temperature conditions (e.g., hot-deposited attemperatures above 100° F.) within the interior volume of a baked piecrust onto the IQF sliced strawberries with a piston-based fillingapparatus having a rotating head. The pastry filling formulationmaintains a viscosity during a hot-fill process that is higher thangelatin-based filling compositions, thereby preventing substantialsplashing of the filling during introduction to the pastry crust.Further, the pastry filling formulation prevents significant carryoverof filling on the filling heads of commercial filling equipment, wheregelatin-based fillings have been found to carryover on the filling headsto contaminate the production area, conveyance systems, adjacent foodproducts, and the like.

The process 200 (or 300) then proceeds to operation 204 where the filledpastry is cooled to prepare for introduction of cooled toppings. In anaspect, the filled pastry is cooled to a temperature in a range fromabout 80° F. to about 100° F. via a cooling unit (e.g., a spiralcooler). Higher temperatures can melt various toppings upon applicationto the filled pastry and are therefore generally avoided. The process200 (or 300) then proceeds to operation 206 where a cooled topping isintroduced to a surface of the filled pastry to provide the pastry foodproduct. In an aspect, a whipped dairy topping is introduced to at leasta portion of a top surface of the strawberry pie. The process 200 (or300) then proceeds to operation 208 where the pastry food product isfrozen, and subsequently transferred to a packaging system where thefrozen pastry food product is packaged in operation 210. The packagedfrozen pastry food product can then be palletized and maintained in afrozen state in operation 212 for distribution through frozen fooddistribution channels.

CONCLUSION

Although the subject matter has been described in language specific tostructural features and/or methodological acts, it is to be understoodthat the subject matter defined in the appended claims is notnecessarily limited to the specific features or acts described above.Rather, the specific features and acts described above are disclosed asexample forms of implementing the claims.

1.-26. (canceled)
 27. A method for preparing a pastry food product,comprising: introducing a plurality of gums having at least a first gumand a second gum of a type differing from the first gum, a starch, afirst portion of a sweetening agent, and a first portion of water to ablender, the plurality of gums having a weight ratio of the first gum tothe second gum of about 30 to about 70 first gum to about 70 to about 30second gum, and the plurality of gums including at least two of xanthangum, locust bean gum, and guar gum; mixing, via the blender, theplurality of gums, the starch, the sweetening agent, and the water toprovide an initial filling slurry; transferring the initial fillingslurry to a heater; introducing a second portion of water and a fruitadditive to the initial filling slurry in the heater; heating theinitial filling slurry to provide a freeze thaw stable thermoreversiblegel; mixing a second portion of sweetening agent with the freeze thawstable thermoreversible gel; cooling the freeze thaw stablethermoreversible gel to provide a pastry filling; and introducing thepastry filling to a pastry crust to provide a pastry food product. 28.The method of claim 27, wherein the plurality of gums has a weight ratioof the first gum to the second gum of about 40 to about 60 first gum toabout 60 to about 40 second gum.
 29. The method of claim 27, wherein thestarch has a weight percentage of the pastry filling from about 3.0% toabout 4.5%.
 30. The method of claim 27, wherein the first portion ofsweetening agent and the second portion of sweetening agent togetherhave a weight percentage of the pastry filling from about 30% to about40%.
 31. The method of claim 27, wherein the first portion of water andthe second portion of water together have a weight percentage of thepastry filling from about 40% to about 60%.
 32. The method of claim 27,further comprising introducing a food grade flavoring additive to thepastry filling subsequent to cooling the freeze thaw stablethermoreversible gel.
 33. The method of claim 27, wherein the fruitadditive includes at least one of a frozen fruit, a sliced fruit, or apureed fruit and is present in the pastry filling in an amount having aweight percentage of the pastry filling from about 5% to about 15%. 34.The method of claim 27, wherein the pastry filling has an initialsetting temperature of about 130° F.
 35. The method of claim 27, whereinthe pastry food product includes no gelatin.
 36. The method of claim 27,wherein mixing a second portion of sweetening agent with the freeze thawstable thermoreversible gel includes mixing a second portion ofsweetening agent and a food grade acid with the freeze thaw stablethermoreversible gel.
 37. The method of claim 27, wherein introducingthe pastry filling to a pastry crust includes introducing the pastryfilling and a portion of fruit to a pastry crust, the portion of fruitat least partially covered by the pastry filling to provide the pastryfood product.
 38. The method of claim 37, further comprising cooling thepastry food product; and introducing a whipped topping to a top surfaceof the pastry filling of the pastry food product.
 39. The method ofclaim 27, further comprising freezing the pastry food product.
 40. Amethod for preparing a pastry food product, comprising: introducing aplurality of gums having at least a first gum and a second gum of a typediffering from the first gum, a starch, a first portion of a sweeteningagent, and a first portion of water to a blender, the plurality of gumshaving a weight ratio of the first gum to the second gum of about 30 toabout 70 first gum to about 70 to about 30 second gum, and the pluralityof gums including at least two of xanthan gum, locust bean gum, and guargum; mixing, via the blender, the plurality of gums, the starch, thesweetening agent, and the water to provide an initial filling slurryhaving substantially no gelatin; transferring the initial filling slurryto a heater; introducing a second portion of water and a fruit additiveto the initial filling slurry in the heater; heating the initial fillingslurry to provide a freeze thaw stable thermoreversible gel; mixing asecond portion of sweetening agent with the freeze thaw stablethermoreversible gel; cooling the freeze thaw stable thermoreversiblegel to provide a pastry filling; introducing the pastry filling to apastry crust to provide a pastry food product; and freezing the pastryfood product.
 41. The method of claim 40, wherein the plurality of gumshas a weight ratio of the first gum to the second gum of about 40 toabout 60 first gum to about 60 to about 40 second gum.
 42. The method ofclaim 40, wherein the starch has a weight percentage of the pastryfilling from about 3.0% to about 4.5%.
 43. The method of claim 40,wherein the first portion of sweetening agent and the second portion ofsweetening agent together have a weight percentage of the pastry fillingfrom about 30% to about 40%.
 44. The method of claim 40, wherein thefirst portion of water and the second portion of water together have aweight percentage of the pastry filling from about 40% to about 60%. 45.The method of claim 40, wherein the pastry filling has an initialsetting temperature of about 130° F.
 46. The method of claim 40, whereinmixing a second portion of sweetening agent with the freeze thaw stablethermoreversible gel includes mixing a second portion of sweeteningagent and a food grade acid with the freeze thaw stable thermoreversiblegel.